bearer. Strain filling into pre-cooked shell,
sprinkle with grated nutmeg. Bake in a hot oven
(450° F.) until the crust is set (10 to 15 minutes).
Reduce heat to 325° F. and bake until a silver
knife blade inserted in the filling comes out clean
(about 25 to 30 minutes).

LEMON PIE

1 baked pastry shell (9”)
414 tablespoons Benson’s or Canada
Corn Starch
* { Y2 cup Crown Brand Corn Syrup
4 cup sugar
YY teaspoon salt
14% cups boiling water

3 eggs, separated

6 tablespoons lemon juice

3 teaspoons grated lemon rind

2 teaspoons butter ;
Mix together Benson's or Canada Corn Starch, Crown
Brand Syrup, sugar and salt in top of double
boiler; add boiling water, stirring constantly.
Blend with rotary beater. Cook over boiling
water until smooth and thick; cover and cook 10
minutes, stirring occasionally. Combine slightly
beaten egg yolks, lemon juice and rind. Add to
hot mixture and blend well. Continue cooking 3
minutes; remove from heat and add butter. Pour
into baked shell and top with meringue made
from the 3 remaining egg whites (see recipe page
7, adding 1 tablespoon Crown Brand Syrup for the
extra egg white).

*3/ to 1 cup sugar may be used in place of the 4 cup
syrup and 4 cup sugar.

FRESH BLUEBERRY PIE

Temp.: 450°-350° F. Time: 45-50 minutes
Pastry for 2-crust 9” pie

2 cup white sugar

Yg teaspoon salt

1 tablespoon Benson’s or Canads

Corn Starch
4 cups cleaned blueberries
3 tablespoons Crown Brand Corn
Syrup

1 teaspoon lemon juice

1 tablespoon butter (optional)
Line a 9” pie plate with pastry. Mix together
sugar, salt and Benson's or Canada Corn Starch;
sprinkle 44 of this. mixture on unbaked crust.
Fill with blueberries. Mix together Crown Brand
Corn Syrup and lemon juice; pour over berries.
Sprinkle with remainder of Corn Starch-sugar
mixture; dot with butter; cover with top crust.
Bake in hot oven (450° F.) for 15 minutes; reduce
heat to 350° F. and continue baking for 25 to 35
minutes or until done.

Variations:

(1) Fresh Peach Pie—Follow directions for
Blueberry Pie, replacing blueberries with an equal
quantity of sliced fresh peaches. Increase Corn
Starch to 2 tablespoons. Criss-cross pastry strips

(44"’ wide) to make a lattice top. Bake as
directed.

(2) Fresh Cherry Pte—Follow directions for
Blueberry Pie, replacing blueberries with an equal
ee of pitted, cleaned sour cherries. Increase

orn Starch to 2 tablespoons; sugar to 1 cup, and
Crown Brand Syrup to 1 gin Bake as directed.

(3) Fresh Raspberry Pie-—Follow directions for
Blueberry Pie, replacing blueberries with an equal
quantity of fresh, cleaned raspberries. Increase
Corn Starch to 2 tablespoons, omit lemon juice.
Bake as directed.

PUMPKIN CREAM PIE

Temp.: 450°-350° F. Time: 40-50 minutes
Unbaked pastry shell (9”)
2 eggs, slightly beaten
Y% cup Crown Brand Corn Syrup
Y% cup brown sugar
1 cup cooked pumpkin
1 tablespoon Benson’s or Canada
Corn Starch
4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
4 cup table cream
14% cups milk
Line a 9’’ pie plate with pastry; flute edge. Bake
in a hot oven (450° F.) for 5 minutes; remove
from oven. To slightly beaten eggs add all other
ingredients except }4 cup of the cream. Pour
into partially cooked shell; pour remaining 14
cup cream carefully over top. Bake in a hot oven
(450° F.) for 10 minutes; reduce heat to 350° F.
and continue baking 30 to 35 minutes or until a
silver knife blade inserted in the filling comes out
clean. Serve with slices of Canadian cheese.

MERINGUE TOPPING FOR PIES AND
PUDDINGS

2 tablespoons Crown Brand Corn Syrup
1/16 teaspoon salt

2 teaspoons Benson’s or Canada Corn Starch

2 egg whites, beaten
Mix Crown Brand Syrup, salt and Benson's or Canada
Corn Starch thoroughly. Beat gradually into eg
whites (which have been beaten stiff but not dry
until mixture peaks. Pile lightly on ts fillings
or puddings and bake in a slow to moderate oven
(325° F.) for 15 to 20 minutes or until delicately
browned. Allow to cool away from drafts.
(Sufficient for topping 1 (8’’ or 9’”) pie).
Variation:

Meringue Drops (for pies and puddings }—Follow
directions as in Meringue Topping. Instead of
spreading over pie or pudding in one lot, drop
mixture from spoon on the surface of a pan of
gently boiling water. Cook 5 minutes.

or—Place the pan of water with the small
Meringue Drops in a slow to moderate oven (325°
F.) until delicately browned.

When cooked (either on top of stove or in oven)
lift each meringue carefully from the water and
let drain. Arrange tastefully on top of cream
pies, soft desserts, etc. If desired, garnish each
a drop with a speck of brightly coloured
jelly.

Always sift flour and Benson’s or
Canada Corn Starch before measuring.

a Easy ways to serve a
CROWN BRAND SYRUP
to the children

As a spread on bread, toast, etc., on cereals
in place of sugar, to sweeten and flavour orange
juice, poured on fresh or preserved fruits—
CROWN BRAND SYRUP in milk improves

the flavour and makes it even more enjoyable.

dry cereals slightly warm the syrup so that
@ it will flow freely.

NOTE: To serve Crown Brand Syrup on i

el is